Easy Apple Pie

This easy apple pie is delicious but the best part is there is no pastry crust and it’s easy!

Today’s recipe is my favorite apple pie. If you follow me on Instagram you may have seen my IG story where I was preparing this yummy pie! Not only is it yummy but if you are not a pie maker and the thought of making a pie crust scares you – this is the recipe for you!

No rolled pie crust – you don’t even need one of those store bought ones either.

This version of apple pie is similiar to a French Apple pie with a yummy crumb topping. But not only do you use the crumb topping on top – you also use it for the bottom crust. Yum! Oh and did I mentioned this crumb topping is FULL of butter and sugar – yum, yum!!

My friend Kim Shaw shared this recipe with me years ago and it is my favorite apple pie to make. It is especially great during the holidays when you’ve got lots of other goodies to make too.

I use a potato peeler to peel my apples and then my favorite apple corer. I slice the apples to be about 1/4″ thick. I like to use granny smith or honey crisp apples for my apple pie.

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

Comments

Thanks, Leigh Anne. This looks absolutely delicious. Wish I weren’t back on Weight Watchers again (am to goal weight again), but it will be fun to try out on the children the next time they are in town. Thanks for going the extra mile and taking the mouth-watering pictures!

YUM!! We made the pie for dinner last night. Okay, we actually had pot roast for dinner and the pie was for dessert but I would have been fine with just pie 😉

I’m still baffled by your use of *CUBE* of butter as a measurement. Never seen a cube of butter, never seen it in any recipe except yours, never heard it mention on the farm in the Midwest…must be an Oregonian term?!

Hi it’s Sherra’s daughter. I just wanted to let you know that the pie was the BEST pie I have ever had. My mom and I fought over the last piece and we ended up having to share. We all know Sherra doesn’t share very well lol. It was just as good as last night.It is my favorite for sure 🙂

I am so glad you enjoyed the pie. If you lived closer I would make you your own pie and you wouldn’t even have to share with your mom or anyone else! I know your mom isn’t good at that “sharing” thing!! Thanks for letting me know!

Hi,
Exactly how much butter is this recipe, a cube is equal to a stick is that correct, so this recipe = 2 sticks? I think a stick = 8 tbsp so is this 16 tbsp? Want to try this recipe this weekend, thanks for any help you can give me. Have a great day.

OK, so I’m an Oregonian too, but I have always referred to butter by cubes.My favorite shortbread recipe takes 3 cubes of butter and I actually had to stop and think about how much butter that is. Weird though, because it’s not shaped like a cube.

Growing up in the west, we always called it a cube of butter (1/4 lb or 8 Tble). For the past 17 years, I’ve lived in the South and they call it a stick of butter.

If you’re confused, don’t go to the Nestle website. It says: A cube of butter is a quarter of a stick of butter, that is to say 1oz. If you cut the stick in half and then half again you will see why it is called a cube of butter! As a rough guide 2 tablespoons equals 1 cube.
Your recipe will need half a stick, 1/4 cup or 4 tablespoons, just choose the measure you prefer.

I made this pie yesterday, and tried to keep from dishing it out today at our school’s Thanksgiving dessert brunch. So yummy! The only thing I’d add next time is lemon zest and perhaps cut some of the sugar in the crust. Very tasty!

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